Mulligatawny With Meat Stock

Ingredients
1 lb Gravy Beef with bone
4 pints Water
1 lb Brown Onions finely chopped
20 whole Black Peppercorns
3-inch stick Cinnamon
Salt
3 large ripe Tomatoes skinned
1/2 teaspoon Ground Chilli (or more if you prefer it hotter)
Pinch of Tumeric
1 tablespoon Ceylon Curry Powder
10 cloves Garlic peeled and bruised
8 slices Green Ginger
2 stalks Celery
A few Curry Leaves
1 stalk Lemon Grass bruised
3 large Potatoes peeled and diced
1/2 pint thick Coconut Milk
1/4 lb Ghee
Juice of 1 Lime or Lemon

Method

Cut the beef into cubes and simmer in the water for 2 hours with salt, peppercorns and cinnamon bark. Then add half the onions, the chopped tomatoes, potatoes, celery, chilli, curry powder, tumeric, garlic, ginger, some of the curry leaves and the lemon grass.

After another 2 hours of gentle simmering water should have reduced by half. Now add the coconut milk. Saute the remaining onions and curry leaves in the ghee until light brown and add this to the pot. Stir well and strain off the liquid, pressing the potatoes through the strainer and squeezing the goodness out of the meat. Add the lemon juice and serve hot.

Remarks
Appeared on Specials menu "Mulligatawny $3.00 (rich curried beef soup with coconut milk)"